Thaw grape juice and put in sterilized glass jug.
Warm distilled water to 110 degrees Fahrenheit and dissolve sugar in water.
Add yeast and mix well.
Using a funnel pour water/sugar yeast mixture into jug until about 1 inch from top.
Rinse inside of balloon.
Stretch balloon over bottle and tape it securely.
Put in a warm dark place; be sure to give room for the balloon to expand. It will get quite large.
After 30 days (or longer if you like) remove balloon and carefully strain wine with cheesecloth into another jug.
Enjoy!!!!
2 (10 oz.) pkgs. frozen asparagus, cooked, chopped, with cooking water reserved.
3 c. shredded Cheddar cheese
Directions
Melt butter; blend in flour and seasonings. Remove from heat and stir in milk. Return to heat, stirring constantly, until thickened. Add asparagus and cooking water; heat to simmering. Remove from heat and stir in cheese until melted. Garnish with paprika, if desired.
